Crispy Capicollli Polenta with Roasted Cauliflower | Grimm's Fine Foods
 

Crispy Capicollli Polenta with Roasted Cauliflower

Polenta, Capicolli, Roasted Cauliflower, Vancouver Chef

Another gorgeous dish by Executive Chef Josh Gale (@thechefoutwest).
This eye-catching polenta recipe features Grimm's Capicolli, roasted purple and green cauliflower, pistachio pesto, and herbs. 

Preparation time: 
15 Minutes
Cooking time: 
15 Minutes
Servings: 
1-4
Ingredients: 

Grimm’s Capicolli
½ cup cornmeal
1 purple cauliflower
1 white cauliflower
1 romanesco or green cauliflower
½ cup shelled pistachios
1 cup basil leaves
1 cup mint leaves
1 cup olive oil
½ clove garlic
1 lemon

Preparation: 
  1. Start by making the pesto. To a blender, add ¾ cups each mint and basil leaves, ½ clove garlic and most of a ½ cup of shelled pistachios. Slowly add the olive oil while blending on high speed and season with a pinch of salt and pepper.
  2. Cut the cauliflowers into florets, drizzle with olive oil and a pinch of salt, place into a preheated oven at 475 for 10-12 minutes, until browned and cooked through.
  3. To make the polenta, start by thinly dicing the capicolli. Add a splash of olive oil to a pot over medium high heat and cook the capicolli until crispy, reserve. Bring 1 cup of water to a boil, slowly whisk in ¼ cup of cornmeal and the oil from the capicolli, cook for 10 minutes at a simmer until tender, season with salt and pepper.
  4. To finish, spoon the polenta onto the plate. Toss the cauliflower with the crispy capicolli, a splash of lemon juice and olive oil and spoon over the polenta. Add a few dollops of the pesto, some crushed pistachios and cover the dish in fresh mint and basil leaves.
Product(s) used: 

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Crispy Capicollli Polenta with Roasted Cauliflower

Polenta, Capicolli, Roasted Cauliflower, Vancouver Chef
Preparation time:
15 Minutes
Cooking time:
15 Minutes
Servings:
1-4
Product(s) used:
Capicolli
Description:

Another gorgeous dish by Executive Chef Josh Gale (@thechefoutwest).
This eye-catching polenta recipe features Grimm's Capicolli, roasted purple and green cauliflower, pistachio pesto, and herbs. 

Preparation:
  1. Start by making the pesto. To a blender, add ¾ cups each mint and basil leaves, ½ clove garlic and most of a ½ cup of shelled pistachios. Slowly add the olive oil while blending on high speed and season with a pinch of salt and pepper.
  2. Cut the cauliflowers into florets, drizzle with olive oil and a pinch of salt, place into a preheated oven at 475 for 10-12 minutes, until browned and cooked through.
  3. To make the polenta, start by thinly dicing the capicolli. Add a splash of olive oil to a pot over medium high heat and cook the capicolli until crispy, reserve. Bring 1 cup of water to a boil, slowly whisk in ¼ cup of cornmeal and the oil from the capicolli, cook for 10 minutes at a simmer until tender, season with salt and pepper.
  4. To finish, spoon the polenta onto the plate. Toss the cauliflower with the crispy capicolli, a splash of lemon juice and olive oil and spoon over the polenta. Add a few dollops of the pesto, some crushed pistachios and cover the dish in fresh mint and basil leaves.